Vegan Homemade Pasta Dough (whole wheat semolina pasta)

Are you looking for a vegan pasta dough recipe made with whole and simple ingredients? This easy recipe is perfect for those who want to make their own pasta at home. Plus, it's simple enough that anyone can make it. So, gather your ingredients and give this recipe a try! You won't be disappointed.

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Living in Italy means making pasta regularly and being great at it. We have always made pasta as Joaquin's family is Italian, and making homemade pasta dough on Sundays is a tradition kept alive for years.

We always try out different fillings for fun and to have diversity at the table; we make two variations at each family gathering.

This homemade vegan pasta recipe is the base we use to make spaghetti, ravioli, fettuccine, and all kinds of pasta you can imagine. You only need to make slight adjustments to its thickness to make stuffed pasta and dumplings.

Jump to:

• 🧾 Ingredients
• 🔪 How to make vegan pasta dough
• 🍴 Pasta shapes
• ❗ How to cut vegan ravioli dough
• 🍝 How to cook fresh pasta
• 🥢 How to serve
• 🥡 How to store fresh pasta
• ❓ FAQ
• 📚 More vegan dough and pasta recipes
• 📋 Recipe
• 🌡️ Food safety
• 💬 Reviews and Comments

🧾 Ingredients

This vegan fresh pasta recipe is made with:

• Whole wheat semolina flour (durum wheat) - you can also use all-purpose flour.
• Water - use room temperature water

Optional: fine sea salt

🔪 How to make vegan pasta dough

To make vegan pasta from scratch, gather all your ingredients and measure carefully. As it is common practice when baking or working with flour, we recommend measuring grams.

Tip: cover the eggless pasta dough that you are not working with plastic wrap to keep your fresh homemade vegan pasta soft.

Stretching the dough - you can cut this homemade vegan pasta using a pasta maker or simply stretching it with a rolling pin.

Cutting the dough - with a sharp knife for broader noodles such as fettuccine or pappardelle or using a pasta maker.

Pasta maker

To make fresh noodles, set the pasta machine to a thicker setting.

Rolling pin

Stretch the dough on a floured work surface, roll it up, and cut it into strips with a sharp knife.

🍴 Pasta shapes

One of the perks of making homemade vegan pasta is that you can cut it in any way you prefer to make your favorite pasta recipes.

• Lasagna sheets: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles.
• Noodles: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles; then place the cutter head that makes thin spaghetti and wide fettucini noodles, and pick your preferred width. See how to make vegan pasta noodles in detail.
• Stuffed pasta using two pasta sheets (like ravioli): stretch the pasta until you reach the Nº1 thickness setting, and cut the pasta sheets into rectangles.

❗ How to cut vegan ravioli dough

Cut stretched fresh pasta into 12 inches (30 cm) sheets and continue to cutting eat with your favorite pasta cutter. Watch the video and see pictures for detailed instructions using different methods and utensils.

Using a pasta tray

Using a cookie cutter

Using a ravioli cutter or roller wheel

The same principles apply. Remove air from the ravioli pockets, moist the edges, and cut. Do the same with the roller wheel.

These are our preferred methods when using leftover pasta dough pieces that are hard to use with a ravioli press.

And there you go, fresh vegan pasta cut with any of your preffered methods.

🍝 How to cook fresh pasta

Whipping up your fresh vegan pasta is a breeze and it’s ready in just minutes. Start by getting that water to a vigorous boil, then season it with a good pinch of salt. Next, gently lower your pasta into the pot and let it dance in the boiling water for about 2-3 minutes.

You’ll spot that magical moment when your pasta is flawlessly ‘al dente’—it will gracefully float to the water’s surface like it’s giving you a little wave. If you’re in the mood for softer pasta (we’re all friends here, no pasta-shaming!), let it simmer for another minute or two.

🥢 How to serve

Imagine your fresh vegan pasta as a blank canvas, ready to be adorned with a rainbow of delicious toppings and sauces. For a Mediterranean twist, toss it with a vibrant sun-dried tomato pesto, fresh basil leaves, and a sprinkle of vegan Parmesan.

Or, for a heartier option, consider a rich and creamy vegan Alfredo sauce, made with cashews and nutritional yeast, that will cling to every delightful strand of your pasta. Don't forget to add a handful of sautéed wild mushrooms and a pinch of fresh thyme for an earthy depth of flavor that’s irresistibly good.

Serve this veg pasta dough recipe cut into spaghetti with your favorite pasta sauce, marinara sauce, or even good quality extra-virgin olive oil and plant-based parmesan cheese.

You can also use it to make your favorite vegan lasagna with zucchini and spinach.

🥡 How to store fresh pasta

You only need a little patience and some counter space to dry your pasta. Lay the pasta out on your kitchen counter and let it air-dry for about 24 hours. Remember that the drying time might vary based on your local climate—watch for pasta that breaks cleanly and doesn’t bend.

I personally love using my pasta hanging rack (it’s a game-changer!), but laying it on the counter or draping it over hangers or DIY homemade hangers works just as well.

Once your pasta has transformed into perfect, dry strands, tuck it into an airtight container to stay fresh and ready for up to a month.

And a quick note for when it’s time to cook: Dried pasta will need a bit more time in the boiling water to rehydrate, usually around 8-10 minutes, so plan accordingly.

Fridge

Planning to indulge in your homemade vegan pasta soon? The fridge is your friend! Just pop it into an airtight container, and it will stay fresh and fabulous for up to three days. It’s the perfect option for when you’re eyeing a pasta night in the near future.

Freezer

This fresh pasta is a total champ when it comes to freezing. Just tuck it into an airtight container and it can chill out in your freezer for up to two months. Made a pasta mountain? No worries! Portion your pasta into individual ‘nests’—they’re perfect for grabbing just the amount you need when you need it.

And here’s the cool part: when you’re ready to cook your pasta from its frozen state, there’s zero defrosting required. Just plunge it into a pot of salted, boiling water and let it cook for 3-5 minutes, or until it’s perfectly tender.

❓ FAQ

can you freeze pasta dough?

Yes. You can freeze fresh vegan pasta dough by first shaping it into a log and sprinkling semolina flour or all-purpose flour, then wrap it tightly in plastic or an airtight container.

This fresh vegan pasta recipe can also be frozen in the form of pasta sheets or noodles; always sprinkle with some flour and freeze using an airtight container.

You can then freeze homemade pasta for up to 2 months. To use, thaw the dough overnight in the fridge, then roll it out and cook as usual.

Can I make gluten-free, vegan pasta?

Yes, you can use our gluten-free flour blend to replace the durum wheat semolina or flour, for a gluten-free option.

Does pasta dough need eggs?

For this recipe, there's no need to add eggs. Here in Italy, the pasta from the south is usually eggless as the weather is warmer; hence the pasta is lighter.

How can I replace eggs in pasta?

Here in Northern Italy, pasta is usually made with eggs, especially stuffed pasta, as eggs have fat, which gives elasticity and helps when working with this type of pasta.

You can use olive oil to replace eggs whenever needed to make a smooth dough.

📚 More vegan dough and pasta recipes

If you liked this whole wheat semolina pasta recipe, you would surely love these traditional and vegan Italian recipes; check out what to eat in Italy while following a plant-based diet.

Vegan penne alla puttanesca - a classic, made with capers and black olives, quick and delivers intense flavors.

3-ingredient pasta sauce - eggplant and tomato-based sauce, that you won't believe how delicious a handful of ingredients can be!

Lemony spaghetti - a fresh and summery recipe with parsley, lemons, and almonds that has become our home staple.

Try out our vegan empanadas dough, made with simple ingredients, and then fill the empanada pockets with either a lentil, spinach, or mushrooms filling.

If you like kneading and making your own bread and pizza, check out our traditional Italian Pagnotta Bread Loaf, Focaccia bread, simple Margherita Pizza, and cheese-less Marinara pizza.

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

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